Cornish Game Hen with Whiskey and Cream Sauce
User Reviews
5
Cornish Game Hen with Whiskey and Cream Sauce
Description
Cornish Game Hen with Whiskey and Cream Sauce is prepared by spatchcocking the hens—removing the backbone and flattening them for quicker, even roasting. Each half is lightly buttered, seasoned with herbes de Provence, salt, pepper, and a touch of olive oil before roasting at 450ºF until juices run clear and skin is crisp. The sauce is made in the same pan using butter, whiskey, shallots, Worcestershire sauce, Dijon mustard, heavy cream, and a splash of lemon juice, resulting in a velvety, aromatic sauce with a gentle boozy warmth. The whiskey cooks off, leaving a rich flavor that pairs well with the herbs and cream.
The hens can be served with lemon slices and the whiskey cream sauce spooned over. This dish works well for a special meal or when you want a roasted poultry dish elevated by a distinct sauce. It offers a balance of crisp skin and juicy meat with a sauce that adds depth and creaminess.
Handle the alcohol carefully when adding it to the pan to avoid flare-ups. Allow the hens to rest under foil after roasting to retain juices. Cognac or bourbon can be substituted for whiskey if desired.
Ingredients
- 2 cornish hen
- 2 tablespoons butter unsalted
- 2 tablespoons butter unsalted
- 2 shallot finely sliced
- ⅓ cup whiskey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup heavy cream
- 2 teaspoons lemon juice
- herbes de provence a big pinch
Instructions
FOR THE CORNISH GAME HEN
- Preheat the oven at 450º and position the rack in the middle of the oven.
- Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.
- Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.
- Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.
- When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.
FOR THE WHISKEY AND CREAM SAUCE
- Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.
- Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly
- Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.
- Serve hot over the Cornish hen.
Notes
- When adding alcohol to the pan, remove it from heat and pour slowly to prevent flare-ups.
- Let the roasted hens rest covered with foil to retain their juices before serving.
- Whiskey flavor cooks off leaving a bold note; bourbon or cognac can be used as substitutes.
- Serve the hens with lemon slices and spoon the cream sauce on top for balanced acidity and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 1g | 0% |
| Protein | 39g | 78% |
| Fat | 54g | 83% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 298mg | 99% |
| Sodium | 207mg | 9% |
| Potassium | 565mg | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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